One of my absolute favorite side dishes to experiment with over the holidays has got to be stuffing. I am always looking for new and creative ways to make stuffing, but usually I just change up the ingredients: toasted chestnuts, smoked chorizo, artichoke hearts…. I’ve basically tried it all. EXCEPT for experimenting with the actual shape in which the stuffing comes in, which is normally some type of ceramic rectangular or oval shaped vestibule of deliciousness. Until one day. While scouring through all of my baking pans looking for my tried and true “stuffing pan”, I got distracted, most likely by Nala or Sammy, only to return back to the kitchen to spot my muffin pan sitting prettily on the counter, just begging to hold the delicious stuffing. “Please Mrs. Despina, let me try it… just fill up one tin…I’m staaarrving!” Ok, so it wasn’t actually speaking to me, but sometimes it’s fun to pretend. Ok, it’s always fun to pretend in the kitchen. Anyways, a half hour later, and the stuffing muffins were born, and they quickly ousted any other pans in the kitchen from taking a step near any of their future stuffing babies. Hopefully this doesn’t happen in your kitchen, reader, but if it does, I promise that you and your guests’ bellies will be happy. Now go bust out that muffin pan and get to making some stuffing babies!
There’s nothing I love more than breakfast for dinner. This quiche recipe is just so glorious and delicious, you will want to make it every week. I was inspired by the Julia Child recipe, and this is based on her recipe for a leek quiche. I decided to add mushrooms and bacon, since I love that trio of ingredients together so much. The bacon adds heartiness and a nostalgia to the quiche, while the mushrooms just tie in so well I had to add them. Some other amazing combos that I’ve tried are goat cheese, eggplant, and red bell pepper as well as a tomato basil version. You can always get creative with what you decide to put in your quiche, which makes it fun and allows for creativity in the kitchen. Ok so, this isn’t technically one pot, as you will need a few separate pots/bowls to make it, BUT the finished product is in one “pot” or pie pan, soooo I thought I would include this for a one-pot Monday meal. It’s also a great feel-good food that will get you through the week as well. One bite and you’ll feel like you’re vacationing in Paris, sitting on a little bench on the cobble stone Rue De- something or other, rather than at your dining table. I’m thinking that’s what Julia Child was envisioning when she created her version as well.